Quick Breads & Cookies Foods I: Fundamentals

Quick Breads :::Introduction::: There are 2 types of breads: Quick  made in a shorter amt. of time Use chemical leaveners such as baking soda & powder to rise Yeast  take longer to prepare and make Use yeast as a main rising or leavening agent Leavening agent – ingredients that produce gas in dough and cause it to rise Ex. Steam, Yeast Baking powder and baking soda

Quick Breads :::Introduction::: Ingredients in Quick Breads: Flour: gives structure All Purpose or Self Rising Flour Self Rising contains salt & leaveners Leavening agents: gives volume Baking soda Baking soda reacts when mixed with an acid Baking Powder- “Double-acting” Reacts initially when mixed with an acid, and a second time when exposed to heat. Baking powder can be made from BAKING SODA & CREAM OF TARTAR Liquids: moisten product & form gluten, dissolves dry ingredients Milk, water, juices.

Quick Breads :::Introduction::: Ingredients in Quick Breads: Fat: tenderizes, adds texture (flaky,) flavor (richness) & browning Butter, oil or shortening Eggs: incorporate air (by beating or whipping) and add flavor, color and structure; help bind batter Salt: flavor Sugar: tenderizes, browns and adds flavor (richness)

Quick Breads :::Methods::: 2 Mixing Methods Muffin Method Biscuit Method

Quick Breads Muffin Method Used to make muffins, pancakes, waffles, and cornbread. 2 types of batter: 1. Pour  pancakes, waffles Poured onto skillet or griddle 2. Drop  muffins Dropped onto the pan/sheet Muffins often have fruit or nuts added for variety.

Quick Breads Muffin Method Overmixing  causes tough & heavy muffins and tunneling through the center of the muffin This causes an overproduction of GLUTEN Undermixing  causes low volume and flat top As with any quick bread, beware of OVERMIXING & OVERCOOKING!

Quick Breads Muffin Method Steps to prepare: 1. Measure dry ingredients & sift into mixing bowl 2. Make a well in the center of dry ingredients 3. In separate bowl, combine beaten eggs with milk, oil and melted fat (butter) 4. Pour liquid ingredients into the well made in the center of the dry ingredients 5. Stir the ingredients JUST until the dry ingredients are moistened 6. Drop batter into greased muffin tins…… MSN  Muffin

Quick Breads Muffin Method Reminders: Do not OVERMIX the batter! Mix only until combined. Lumps are OK! Tins should be greased or papers should be used For larger muffins, cooking time should be increased Temp should stay the same Muffin tins should only be filled 2/3 of the way full Check for doneness with a toothpick When it comes out clean, they are done! Cool muffins on a wire cooling rack The final product should have evenly browned crust & uniform interior texture

Quick Breads Biscuit Method Used to make biscuits and dumplings. Biscuits tend to make a dough rather than a batter. Doughs have less liquid than batters and can be manipulated by hand (kneaded) to produce gluten. 2 types of biscuits: Cut/Rolled Biscuits Drop Biscuits (require more liquid)

Quick Breads Biscuit Method Overmixing  causes dense & rock-like biscuits This causes an overproduction of GLUTEN REMEMBER: Too much gluten = tough baked goods! Knead GENTLY 8-10 times As with any quick bread, beware of OVERMIXING & OVERCOOKING!

Quick Breads Biscuit Method Baking Tips: Terms: To reduce fat content in biscuits, you can substitute fat-free milk for buttermilk Sugar helps biscuits to brown & adds flavor FAT gives biscuits their flaky texture Fat can come from butter, shortening or egg yolks Terms: Knead  work dough with hands Cut-in  add butter to dry ingred. until crumbly

Quick Breads Biscuit Method Steps to prepare: 1. Measure dry ingredients into mixing bowl 2. Measure & cut-in fat w/ dry ingred. using a pastry blender/fork Butter bits should be about pea-size 3. Make a well in the center of dry ingredients 4. In separate bowl, combine beaten eggs and milk 5. Pour liquid ingredients into the well 6. Stir the ingredients JUST until a ball forms 7. Knead the dough GENTLY 8-10 times Should form a SOFT dough 8. Roll out the dough on a lightly floured surface ½ - ¾ inch thickness 9. Cut with biscuit cutters (insert & twist) 10. Bake on an ungreased cookie sheet (close together)

Cookies:::Methods::: Mixing Methods Conventional/Standard Method

Quick Breads Conventional Mixing Method Used to make cookies Involves: First  Creamed Ingredients Butter (or shortening) and sugar mixed until creamy Mixture should resemble whipped cream Second  Liquid Ingredients Should be added w/vanilla to creamed ingredients Eggs should be added ONE at a TIME Last Dry Ingredients Should be sifted & added to creamed ingredients LITTLE AT A TIME! Once all ingredients have been added, it should only be beaten just enough to mix together

Quick Breads Conventional Mixing Method :::COOKIES::: 6 Types of Cookies: Bar  brownies Drop  chocolate chip, oatmeal raisin Molded  peanut butter cookies Refrigerated  pinwheel cookies Rolled  sugar cookies Pressed  spritz

Quick Breads Cookies Bar Drop Molded Batter or dough poured into 8x8” or 9x13” pan & baked Drop Should be spaced 2 inches apart on cookie sheet so they can spread out Same sizes so they cook evenly Molded Flattened with fork or shaped before baking

Quick Breads Conventional Mixing Method :::COOKIES::: Refrigerated (Icebox) Cookies Dough chills in refrigerator for 1-2 days before baking Dough should be soft before it is chilled Rolled Cookies Cut with cookie cutters (Dip in flour to prevent sticking!) Easier to roll & shaped if pre-chilled Pressed Cookies Dough pressed through tube into diff. shapes & sizes

Quick Breads Conventional Mixing Method Sheet Smarts: Storage Tips: Shiny cookie sheets promote light & even browning Lightly grease sheet OR use a non-stick sheet Bake ONE rack at a time (placed in middle of oven) Only bake on a cool cookie sheet A warm cookie sheet will cause cookie to lose its shape When finished baking, remove ASAP & cool on cooling rack Storage Tips: Store at room temp. for up to 3 days In freezer for up to 3 months Thaw 15 min @ room temp before eating

Quick Bread :::Cookie Review::: Oatmeal raisin cookies are considered what type of cookie? Drop Sugar cookies are considered what type of cookie? Rolled Why is it important that drop cookies are the same size? So that they cook evenly and at the same time Which cookie may be pressed or flattened with a fork or rolled into balls before baking? Molded What 2 ingredients are usually creamed together Butter and sugar T/F A DULL cookie sheet promotes even browning of cookies. False What texture should cookie dough be before it is refrigerated? Soft What is the difference between AP flour and self rising flour? Self rising has salt and leaveners already added to it

Quick Bread :::Cookie Review::: What can you to do make rolled cookies easier to roll out and shape? Refrigerate the dough Which cookie would the dough be forced through a pump? Pressed How far apart should cookies be placed? 2 inches Which cookie would require you to pour the batter into a pan? Bar Which cookie chills days before baking? Refrigerated Which cookie involves the use of cookie cutters? Rolled Why shouldn’t you put a drop cookie on a warm cookie sheet to bake? It will lose its shape What order should ingredients be mixed? Cream butter & sugar, then wet, then dry What two ingredients can provide a substitute to baking powder? Baking soda and cream of tartar